The Ultimate Southern Fried Chicken

The Ultimate Southern Fried Chicken

Southern fried chicken features a golden brown, extremely crispy outer layer with juicy, moist chicken on the inside. Prepare to treat yourself; this is absolutely the finest fried chicken you will ever prepare! Prepare and create an amazing delight for weekend enjoyment. 

For a speedy take on fried chicken, go for Korean fried chicken. It’s gooey, sugary, zesty, and mixes quickly. 

What’s wonderful about this recipe for Southern fried chicken? 

A golden brown crust that is not only extremely crunchy but also bursting with flavors. Indeed, the outer crust has flavor too! 

The chicken is expertly cooked, incredibly juicy and tender, with the meat effortlessly falling off the bone. No more undercooked or chewy fried chicken. 

While the recipe is extensive, I assure you this will be the finest Southern fried chicken you’ll prepare. It includes three essential steps: brining, immersing the brined chicken in buttermilk, and deep frying. 

What makes southern fried chicken unique? 

The primary distinction between standard fried chicken and Southern fried chicken lies in the seasoning. In classic southern fried chicken, the flour mixture is flavored with a combination of spices and herbs such as salt, pepper, paprika, cayenne pepper, garlic powder, and onion powder. 

What exactly is brine? 

Brine is a highly concentrated mixture of salt and water. A long-established method of food preservation involves immersing food – meat and vegetables – in a salt brine. 

While brine can be made with just salt and water, additional ingredients like sugar, whole peppercorns, and herbs such as bay leaf and thyme can enhance its flavor. 

What are the benefits of brining meat? 

The brining technique softens meat and enhances its flavor. Chicken, pork, and turkey can be soaked in brine, resulting in a moist and juicy texture when prepared. 

Cooking meat removes the moisture from it. Brining the meat allows it to absorb the liquids from the brine. When you prepare meat, it releases its moisture, but the excess liquid from the brine prevents it from drying out. Outcome – tender, succulent chicken! 

To ensure your poultry remains moist and juicy post deep frying while being packed with flavor, you should brine it. 

Brining aids in shortening the cooking duration. Lean meats such as poultry do not require prolonged brining. Denser meat requires 24 hours or longer for the brining process. Brining also relies on the size of the meat. A whole turkey may require up to 24 hours or longer, while a smaller whole chicken only needs 12 hours. 

Helpful hints 

Do not overlook any step indicated in the recipe. Salting, using buttermilk, and covering it with flavored flour. 

Make incisions in the chicken pieces to allow flavor to seep in. 

Utilize oil without a strong flavor, such as canola or vegetable oil, for deep frying. 

Ensure the oil reaches 350 F before you begin frying the chicken. 

Avoid overcrowding the pan when deep frying the chicken. Prior to adding the subsequent batch of chicken to the pan for frying, return it to its optimal frying temperature. 

Everything revolves around planning. If you intend to prepare southern fried chicken for a weekend delight, brine the chicken on Friday evening and soak it in buttermilk for several hours in the morning. And you are all set for the weekend. 

Notes 

Do not omit any step outlined in the recipe. Brining, butter soaking, and dusting with flour – every stage contributes to creating the BEST fried chicken with an ideally crispy outer layer and the juiciest tender meat inside! 

Score the chicken pieces to guarantee the seasoning penetrates both the exterior and interior. 

We suggest using vegetable oil or other neutral oils such as canola or peanut oil for deep frying. 

Allow the oil to reach a temperature of 350 F before beginning to fry the chicken. 

Avoid overcrowding the pan during the deep frying of the chicken. 

Nutritional Information – It’s important to note that the nutritional details offered are merely an approximate estimate and may significantly differ depending on the ingredients utilized. 

Fixings

• 6 enormous eggs
• Fit salt
• 3 cups universally handy flour
• 1/2 cup cornstarch
• 1 1/2 tablespoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon squashed red pepper
• Newly ground dark pepper
• One 3 1/2-pound chicken, cut into 8 pieces
• Vegetable oil, for singing

Guidelines

Stage 1

In an enormous bowl, beat the eggs with a touch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, squashed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of dark pepper.

Stage 2

Wipe the chicken pieces off. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dig in the carefully prepared flour. Dunk the covered chicken in the egg, then dig again in the carefully prepared flour and move to the baking sheet.

Stage 3

In a huge cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate hotness, turning at times, until brilliant brown and a moment read thermometer embedded closest the bone registers 165°, around 15 minutes. Move to the rack. Rehash with the leftover chicken. Serve right away.Cool. Appreciate it!!

The Ultimate Southern Fried Chicken VIDEO

TRADITIONAL SOUTHERN FRIED CHICKEN

TRADITIONAL SOUTHERN FRIED CHICKEN

For an incredibly tasty fried chicken recipe, this one for The Best Southern Fried Chicken is a must-try. Crunchy, tasty, and utterly heavenly! 

RECIPES FOR CRISPY SKIN AND JUICY FRIED CHICKEN 

I hail from the south, and it’s well-known that Fried Chicken is a fundamental dish in this region. Something you are destined to cherish and meant to consume! This recipe for The Ultimate Southern Fried Chicken is among my favorite dishes and one that I fine-tuned over several years to perfect. This recipe yields a crispy outside with tender chicken inside. The ideal chicken, in my view. Great fried chicken requires patience, so take your time with this one. 

POTENTIALLY ANSWERED INQUIRIES: 

Is it possible to replace the buttermilk? 

No, if possible, please refrain from doing that. If you are going to the effort of preparing fried chicken from scratch, you will miss a lot of flavor. Kindly attempt to choose the genuine article (not the type made with milk, vinegar, and lemon juice (details to follow – that works well for many recipes but isn't the best for fried chicken). Soaking overnight is best for achieving maximum juiciness. 

What is the purpose of including cornstarch in fried chicken batter? 

The blend of cornstarch and flour contributes to a crunchier outer layer. 

Is it possible to use chicken breasts for making fried chicken? 

This recipe is suitable for any chicken cut. The important factor is ensuring the chicken reaches an internal temperature of 165°F. 

Is it necessary to use peanut oil for frying chicken? 

Peanut oil has a mild taste that won't interfere with the flavor of the chicken. Canola oil would be my next option. 

I frequently observe southern cooks using a cast iron pan for frying. Why don’t you? 

I fry my chicken in a deep fryer, but this can also be done in a deep, heavy pot. I often notice that you can get darker burn-like marks with a cast iron pan if you aren’t extremely cautious. 

What can I do to give my fried chicken a flavor similar to KFC? 

You will have to utilize their renowned 11 herbs and spices. Simply replace the garlic powder, onion powder, salt, and pepper in this recipe with these seasonings: (you will omit the step of seasoning the separate chicken pieces and mix in 2 1/2 tablespoons of this seasoning into the flour/cornstarch blend). 

Sure! Please provide the text you'd like me to paraphrase. Combine the ingredients and substitute approximately 2 1/2 tablespoons of the blend for the seasonings listed below when using it in this recipe. 

• 2 cucharaditas de sal 
• ½ Tablespoon of dried thyme 
• ½ tablespoon of dried basil 
• 1 tsp dried oregano 
• 1 teaspoon of celery salt 
• ½ Tablespoon of black pepper 
• 1 tablespoon of mustard powder 
• 2 Cucharadas de pimentón 
• 2 cucharadas de sal de ajo 
• 1 tablespoon ground ginger 
• 1 tablespoon of pepper (opt for white pepper if available) 

What can I pair with this chicken? 

The options are limitless. A few of our favorites include: Southern Fried Okra, Potato Salad, Cole Slaw, Butter Swim Biscuits, and Macaroni and Cheese. 

REQUIRED INGREDIENTS: (REFER TO RECIPE CARD BELOW FOR COMPLETE RECIPE) 

whole chicken (divided) – you may simply opt for your preferred chicken part: breasts, thighs, wings, or legs. 

salt, pepper, garlic powder, onion powder – these are the seasonings I prefer, but you can choose your favorites or use the KFC copycat seasoning mix mentioned above in the FAQ. 

buttermilk – I discuss this more extensively in the Frequently Asked Questions section above. This truly makes the meat incredibly tender and prevents it from becoming dry. As mentioned earlier, there is truly no real replacement for buttermilk in this context. If you're in a real bind, you can look at my post on How to Make Buttermilk (but truly, aim to use the actual ingredient here). 

hot sauce – this is not required but gives a pleasant little boost. 

cornstarch – it provides the crispy skin, so be sure to include it. 

Peanut oil – I prefer this oil for frying because it doesn't overpower the chicken's flavor (and it has a milder smell). 

STORAGE INSTRUCTIONS: 

Chicken must be kept in the fridge. For this, it’s important to allow the fried chicken to cool entirely before getting ready to store it, as this will help the coating remain crispy. 

Put the prepared chicken in a sealed container and store it in the refrigerator, where it will remain fresh for up to 5 days. You can warm it up in the oven, microwave, or an air fryer. The air fryer and the oven will ensure the skin remains crispy during reheating. 

Fixings:

• Salt water
• 8 cups cold water
• 2 tbsp legitimate salt
• 4 tbsp sugar

Chicken formula:

• 4 - 5 lb entire chicken cut into 8 pieces( or 4-5 lbs of chicken parts)
• 1/2 cup gentle hot sauce I utilize Frank's Red Hot for this formula
• 2 1/4 cups generally useful flour
• 1/4 cup cornstarch
• 2 1/2 tsp preparing salt
• 1 tsp ground dark pepper
• 1 tbsp poultry preparing
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 4 cups of nut oil for searing

Directions

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Ensure that the chicken is quite perfect.

Consolidate 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.

Mix until the salt and sugar break up.

Empty the salt water into the bowl or holder with the chicken.

Ensure that the chicken is covered with the salt water.

Cover the bowl/compartment, then place in the fridge short-term

Channel the salt water from the bowl, however don't wash the chicken.

Place the chicken in an enormous bowl, then pour the hot sauce all around the chicken.

Then, join the generally useful flour, cornstarch, and the flavors as a whole

Empty the flour combination into an enormous cooler pack, then, at that point, throw in the chicken wings.Meal-meatballs-and-spaghetti.

Shake the pack, until the chicken is very much covered with flour.

Eliminate the chicken from the pack, and shake off any abundance flour.

Allow the chicken to sit for around 15 minutes prior to singing to guarantee that the flour sticks.

Presently empty the oil into a huge skillet, and let it heat until it arrives at 350-375 F.

Cautiously include the chicken, and fry until it's totally cooked all through, and brilliant brown.

Put the chicken on a paper towel lined plate.

Serve, cool and appreciate!

TRADITIONAL SOUTHERN FRIED CHICKEN VIDEO

The Food Lab's Southern Fried Chicken Recipe

 The Food Lab's Southern Fried Chicken Recipe

Reasons for Its Effectiveness 

A richly flavored buttermilk marinade softens the chicken while ensuring it remains juicy. 

Incorporating wet ingredients into the dry flour mixture guarantees a crust that is extra-craggy with numerous nooks and crannies. 

Beginning in hot oil and ending in the oven results in fried chicken with a crunchy exterior and uniformly cooked meat. 

My publishers at W.W. Norton graciously allowed me to share a recipe from my book, The Food Lab: Better Home Cooking Through Science, with all of you, which is fantastic because I've been EAGER to share my Southern Fried Chicken recipe with you. 

Below is the section and recipe from the book, presented in almost full detail. In the book, there are additional features, such as guidance on double-frying your leftover chicken for extra crispiness, a collection of over 50 whole chickens I fried while developing this recipe, and a DIY experiment illustrating the advantages and disadvantages of resting your chicken after flour dredging and prior to frying. I wish for you to find it enjoyable. 

Fixings

• 2 tablespoons paprika
• 2 tablespoons newly ground dark pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 1 enormous egg
• Fit salt

One entire chicken, around 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on bosoms, legs, drumsticks, and additionally wings

• 1 1⁄2 cups universally handy flour
• 1⁄2 cup cornstarch
• 1 teaspoon baking powder
• 4 cups vegetable shortening or nut oil

Headings

1.Combine the paprika, dark pepper, garlic powder, oregano, and cayenne in a little bowl and blend completely with a fork.

2.Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the zest combination in an enormous bowl. Add the chicken pieces and thrash around to cover. Move the substance of the bowl to a gallon-sized zipper-lock cooler pack and refrigerate for somewhere around 4 hours, and up to expedite, flipping the sack at times to reallocate the substance and coat the chicken uniformly.

3.Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the excess zest blend in an enormous bowl. Add 3 tablespoons of the marinade from the zipper-get sack and work it into the flour with your fingertips. Eliminate one piece of chicken from the sack, permitting overabundance buttermilk to dribble off, drop the chicken into the flour combination, and throw to cover. Keep adding chicken parts of the flour blend each in turn until they are all in the bowl. Throw the chicken until each piece is totally covered, squeezing with your hands to get the flour to stick in a thick layer.

4.Adjust a stove rack to the center position and preheat the broiler to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or an enormous wok over medium-high hotness. Change the hotness as important to keep up with the temperature, being mindful so as not to allow the fat to get any more blazing.

5.One piece at a time, transfer the covered chicken to a fine-network sifter and shake to eliminate abundance flour. Move to a wire rack set on a rimmed baking sheet. When every one of the chicken pieces are covered, place skin side down in the dish. 

The temperature should decrease to 300°F; change the hotness to keep up with the temperature at 300°F for the span of the cooking. Fry the chicken until it's a profound brilliant brown on the principal side, around 6 minutes; don't move the chicken or begin checking for doneness until it has singed for no less than 3 minutes, or you might knock off the covering. 

Care-completely flip the chicken pieces with utensils and cook until the subsequent side is brilliant brown, around 4 minutes longer.

6.Transfer the chicken to a spotless wire rack set on a rimmed baking sheet and spot in the broiler. Cook until a moment read thermometer embedded into the thickest piece of the bosom registers 150°F and the legs register 165°F, 5 to 10 minutes; eliminate the chicken parts of a subsequent rack or a paper-towel-lined plate as they arrive at their last temperature. Season with salt and serve-or, for extra-crunchy seared chicken, go to stage 7.

7.Place the plate of cooked chicken in the fridge for something like 60 minutes, and up to expedite. Whenever prepared to serve, warm the oil to 400°F. Add the chicken pieces and cook, flipping them once partially through cooking, until totally fresh, around 5 minutes. Move to a wire rack set on a rimmed baking sheet to deplete, then serve right away. Cool. Partake in The Food Lab's Southern Fried Chicken Recipe !!!

The Food Lab's Southern Fried Chicken Recipe Video :